Creamy Boursin Spring Pasta
A delicious and creamy Boursin cheese pasta loaded with fresh spring vegetables and tender cooked chicken. Ready in just 30 minutes, this one-pot meal is perfect for busy weeknights and guarantees a comforting, flavorful dinner everyone will love.
Ingredients
Main ingredients
- 8 oz pasta something like penne or fusilli works great
- 2 tablespoon olive oil for that nice sauté
- 1 cup Boursin cheese creamy and full of herbs
- 1 cup cooked chicken diced up real small
- 1 cup asparagus chopped into bite-sized pieces
- 1 cup peas fresh or frozen
- ½ cup heavy cream to blend it all smooth
- 2 cloves garlic minced for that punch
- salt and pepper to taste — gotta season like you mean it
- fresh parsley chopped for a bright garnish that pops
Instructions
Instructions
- Cook your pasta first following the package instructions until al dente, then drain and set aside.
- Heat the olive oil in a skillet or pot on medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn.
- Add asparagus and peas to the skillet and cook for 3-4 minutes until tender and bright in color.
- Stir in the cooked chicken pieces and cook for a few more minutes until warmed through.
- Reduce heat to low and pour in heavy cream and Boursin cheese. Stir gently until the cheese melts and sauce is creamy.
- Add the cooked pasta back into the skillet and toss to coat everything evenly with the sauce.
- Season with salt and pepper to taste.
- Finish by sprinkling fresh chopped parsley on top and serve.
Notes
Leftovers keep well refrigerated up to 3 days, or can be frozen for up to 2 months. Reheat gently with a splash of water or cream to maintain creaminess.